Once again I’ve wasted time trying to find Mark Sisson’s blog about flap steak or bavette. Wanted to give him credit, which this is, but also a link, which I can’t do. Alas, it was in one of his Insider emails. A stern email to Mark will follow! :). I am totally and completely in love with this cut of meat. For my money, this is the best cut of meat, ounce for pennies, bar none. I used to love grilled tri-tip roasts as the best flavor for dollar. This beats it hands down for my taste buds. Onward.
Last night. I grilled it this time, just like the first time (link above). From La Cense. Hope you’re not hungry. Click to get HQ.
Notice how it’s fall apart tender, which you can actually see in the photo, owing to how it’s separating from the slicing.
Did a beef stock reduction with butter and then added some crème fraiche I had in the fridge for a bit creamier texture. I’ll tell you what, it took a rare level of chivalry to give up my last slice to Bea for her lunch. You must try this.
For the side dish, I did a three-fat veggie sauté: butter, tallow, bacon drippings.